Wild Berry Shortcake

Put equal amounts of strawberries and raspberries into a food processor, blend until smooth. (For a less tart flavor add sugar to taste)

Using a dessertspoon: pour a puddle of the berry puree, slightly off center onto the plate and use the splat technique to create your plateing base.

Cut two strawberries into half or quarters (do to preference)

Place dessert cup in center of the plate and add a scoop of french vanilla ice cream

Pour a small amount of puree over the top of the ice cream.

Place berries around around the dessert cup and a top the ice cream using the puree as a binder to help stand the cut strawberries.

Garnish with mint leafs and enjoy!